CASHEW BARS RECIPES

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BROWN SUGAR CASHEW BARS RECIPE - BETTYCROCKER.COM



Brown Sugar Cashew Bars Recipe - BettyCrocker.com image

Feed a crowd with a rich bar cookie that's 1, 2, 3 easy!

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Yield 60

Number Of Ingredients 13

1/2 cup packed brown sugar
2/3 cup butter or margarine, softened
1/2 cup corn syrup
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup corn syrup
1/4 cup butter or margarine
1/4 cup whipping (heavy) cream
1 teaspoon vanilla
1 can (9.5 ounces) cashew halves and pieces

Steps:

  • Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
  • In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
  • Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.

Nutrition Facts : Calories 95 , CarbohydrateContent 11 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Bar, SodiumContent 75 mg

CASHEW BARS RECIPE | MYRECIPES



Cashew Bars Recipe | MyRecipes image

Time: 1 hour, plus 30 minutes to chill. Loaded with good-for-you ingredients, these not-too-sweet bars still taste like a treat, and they'll withstand cold, heat, and being stuffed in a backpack or pocket.

Provided by MyRecipes

Yield Serves 16

Number Of Ingredients 15

Cooking-oil spray
1 cup regular rolled oats
? cup oat bran
3 tablespoons flax seeds
1 cup whole-wheat flour
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped roasted salted cashews
1 cup finely chopped dried Mission figs
¾ cup cashew butter
¼ cup low-fat milk
1 large egg
½ cup honey
Finely shredded zest from 1 lemon
1 tablespoon fresh lemon juice

Steps:

  • Line a 9- by 13-in. pan with plastic wrap, leaving an overhang on the 9-in. sides, and coat with cooking-oil spray. In a large bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt, peanuts, and figs until well blended.
  • In the bowl of a stand mixer, beat together cashew butter, milk, egg, honey, lemon zest, and lemon juice until well blended.
  • Add flour mixture to cashew butter mixture and beat until completely blended. Scrape dough into pan and, with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to wash your hands a few times). Chill dough until firm, about 30 minutes.
  • Meanwhile, preheat oven to 300°. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a bench scraper or knife, cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2 in. wide. Place bars about 1 in. apart on a baking sheet lined with parchment.
  • Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.
  • Make ahead: Store airtight up to 2 weeks or freeze.
  • Note: Nutritional analysis is per bar.

Nutrition Facts : Calories 216 calories, CarbohydrateContent 30 g, CholesterolContent 13 mg, FatContent 9.7 g, FiberContent 3.6 g, ProteinContent 6.1 g, SaturatedFatContent 1.8 g, SodiumContent 183 mg

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